Braised Venison Shoulder with Mushroom Pierogi | Saveur

Name: Braised Venison Shoulder with Mushroom Pierogi | Saveur
Ingredients: 3 tbsp. vegetable oil; 1 (2–2 1/2-lb.) boneless venison shoulder, tied into a roast; Kosher salt and freshly ground black pepper; 8 stalks celery, finely chopped; 2 large yellow onions, finely chopped; 4 cloves garlic, finely chopped; 2 cups red wine; 4 cups veal or vegetable stock; 2 medium carrots, finely chopped; 12 sprigs flat-leaf parsley; 1 bunch thyme; 1 tbsp. Dijon mustard; 2 cups (9 oz.) all-purpose flour, plus more for dusting; 1 ⁄ 2 tsp. kosher salt, plus more; 3 large eggs; 1 1 ⁄ 2 tbsp. olive oil; 5 oz. shiitake mushrooms, stems removed, caps thinly sliced; 1 ⁄ 4 cup minced shallots; 1 1 ⁄ 2 cups (10 oz.) MitiCrema cheese or chèvre; 1 ⁄ 2 tsp. fresh lemon juice; Freshly ground black pepper; 2 tbsp. whole milk; 4 tbsp. unsalted butter; Thyme leaves, to garnish

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Slow-braised in red wine and aromatics, this venison shoulder stew makes for an unexpected but wonderfully flavorful holiday dish.

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Ingredients

3 tbsp. vegetable oil
1 (2–2 1/2-lb.) boneless venison shoulder, tied into a roast
Kosher salt and freshly ground black pepper
8 stalks celery, finely chopped
2 large yellow onions, finely chopped
4 cloves garlic, finely chopped
2 cups red wine
4 cups veal or vegetable stock
2 medium carrots, finely chopped
12 sprigs flat-leaf parsley
1 bunch thyme
1 tbsp. Dijon mustard
2 cups (9 oz.) all-purpose flour, plus more for dusting
1⁄2 tsp. kosher salt, plus more
3 large eggs
1 1⁄2 tbsp. olive oil
5 oz. shiitake mushrooms, stems removed, caps thinly sliced
1⁄4 cup minced shallots
1 1⁄2 cups (10 oz.) <a href="http://forevercheese.com/products/miticrema">MitiCrema</a> cheese or chèvre
1⁄2 tsp. fresh lemon juice
Freshly ground black pepper
2 tbsp. whole milk
4 tbsp. unsalted butter
Thyme leaves, to garnish